Qualification awarded (in original language)"Licenciatura em Enologia". Title of "Licenciado".
Level of qualification1st Cycle of Studies. EQF level 6. ISCED 2011 level 6.
Admission requirementsStudents may apply to the 1st cycle of studies through the general regime, through special conditions and through special competitions, as stated in the description of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement. Students may apply, through the general regime, if they obtain a minimum classification of 95 points (on a scale of 0 to 200) in the following national entrance examinations: Physics and Chemistry (07) or Mathematics (16) or Biology and Geology (02).
Recognition of prior learningFollowing the implementation of the Bologna Process and the consequent legislation regarding the mobility of students among degrees and higher education institutions, prior learning must be recognized and credited. The prior learning concept comprises all the previous learning/training undertaken in other higher education study cycles in national or international institutions (crediting of certified training), as well as previous professional experience and any post-secondary school training or education. As such, the IPB promotes the crediting of the student’s prior learning when arriving at the institution.
Aiming at a quick and full integration of the student in his/her new education programme, the recognition procedures must be submitted when enrolling at the IPB.
For further enquiries on crediting and recognizing prior learning and training at the IPB (calendars, procedures and assessment criteria), please go to the Applicant Portal at www.ipb.pt/portaldocandidato.
Qualification requirements and regulations6 Semesters (3 years). 20 Weeks of study, per semester, full-time (40 per year). 40 total Hours per week. 810 total Hours per semester (1620 per year). 180 ECTS Credits (30 per semester); 1 credit corresponds to 27 hours.
Profile of the programmeThe objectives of the study program are to educate professionals with interdisciplinary theoretical and practical knowledge and skills to understand and manage complex problems in viticulture and enology; with the knowledge and critical sense to innovate and optimize processes in the sectors of grape production, wine making and marketing; with entrepreneurial capacity to be active agents in the development of the regional and national wine sector; with the skills to manage wine companies, develop experimentation as well as to function as professionals in various occupations associated with grape growing and/or winemaking, certification and marketing; with skills to pursue studies at the 2nd cycle level. This proposal differentiates and is strengthened by the inclusion, within the IPB program “10% Escolhes tu”, of innovative curricular units that will allow students to be more involved during training with the world of work and make their educational path more flexible. Food Industries
Key learning outcomesThe degree of "licenciado" (bachelor) in Oenology is awarded to those students that demonstrate, in this field, the ability to:
a) develop and enhance the acquired knowledges;
b) apply acquired knowledge and understanding capacity in order to clearly demonstrate a professional approach to the work carried out;
c) solve problems based upon their own arguments;
d) collate, select, and interpret relevant information which will enable them to consolidate the solutions they present and the opinions they put forward, including the analysis of relevant social, scientific and ethical aspects;
e) communicate information, ideas, problems and solutions, both to experts and non-experts;
f) develop competences that will enable them to benefit from lifelong learning with a high degree of autonomy.
To complete the qualification, the student is required to pass all compulsory course units of the study plan.
Occupational profiles of graduatesThe oenology degree aims to train licensed professionals with theoretical and practical, interdisciplinary skills and knowledge to manage complex problems in viticulture and oenology; with knowledge and critical sense to innovate and optimize processes in the sectors of production, transformation and commercialization; with entrepreneurial capacity to be active agents in the development of the regional and national wine sector; with skills to manage wine companies, perform functions as professionals and create innovative companies in all areas of the wine industry.
Access to further studiesThe degree of "licenciado" allows to proceed to post-graduate studies, according to the diagram of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement.
Graduation requirementsOne of the following tests:
02 Biology and Geology
07 Physics and Chemistry
Examination regulations, assessment and gradingExamination and assessment are regulated by the IPB general regulation, available in www.ipb.pt/sa, and by the School pedagogical regulation, available in www.esa.ipb.pt.
Consult this Guide under the option “The ECTS at the IPB” for information on the grading and qualification system.
Mode of studyFull-time.
Scientific areas of the study plan
|Scientific Area||Acronym||ECTS Credits|
|Agricultural and Animal Production||AAP||30.0||0.0|
|Biology and Biochemistry||BB||18.0||0.0|
|Mathematics and Statistics||MST||12.0||0.0|
|Social Sciences and Exact Sciences||SSES||12.0||0.0|
|1||1|| Semestral || 9998-705-1101-00-20 ||Biology and Biochemistry||BB||6.0|
|1||1|| Semestral || 9998-705-1102-00-20 ||Informatic and statistics||MST||6.5|
|1||1|| Semestral || 9998-705-1103-00-20 ||Mathematics||MST||5.5|
|1||1|| Semestral || 9998-705-1104-00-20 ||Pedology||LS||6.0|
|1||1|| Semestral || 9998-705-1105-00-20 ||Chemistry||CHE||6.0|
|1||2|| Semestral || 9998-705-1201-00-20 ||Physics||PHY||6.0|
|1||2|| Semestral || 9998-705-1202-00-20 ||Physiology and Nutrition Vine||BB||6.5|
|1||2|| Semestral || 9998-705-1203-00-20 ||Mechanization and Equipment of the Vineyard||AAP||6.0|
|1||2|| Semestral || 9998-705-1204-00-20 ||Microbiology||BB||5.5|
|1||2|| Semestral || 9998-705-1205-00-20 ||Oenological Chemistry||CHE||6.0|
|2||1|| Semestral || 9998-705-2101-00-20 ||Analytical Control and Monitoring||CHE||6.0|
|2||1|| Semestral || 9998-705-2102-00-20 ||Oenological Microbiology||FI||6.0|
|2||1|| Semestral || 9998-705-2103-00-21 ||GIS and Precision Viticulture||LS||6.0|
|2||1|| Semestral || 9998-705-2104-00-21 ||Free IPB UC I||--||6.0|
|2||1|| Semestral || 9998-705-2105-00-21 ||General Viticulture||AAP||6.0|
|2||2|| Semestral || 9998-705-2201-00-20 ||Sensory Analysis||FI||3.0|
|2||2|| Semestral || 9998-705-2202-00-20 ||Oenological Engineering||FI||6.0|
|2||2|| Semestral || 9998-705-2203-00-21 ||Sanitation and Safety||FI||3.0|
|2||2|| Semestral || 9998-705-2204-00-20 ||Practices in the Vineyard||AAP||6.0|
|2||2|| Semestral || 9998-705-2205-00-21 ||Plant Protection of Vineyards||AAP||6.0|
|2||2|| Semestral || 9998-705-2206-00-20 ||Viticulture and Viticulture Ecology||AAP||6.0|
|3||1|| Semestral || 9998-705-3101-00-21 ||Applied Sensory Analysis||FI||6.0|
|3||1|| Semestral || 9998-705-3102-00-21 ||Subsidiary Industries and Oenological By-Products||FI||6.0|
|3||1|| Semestral || 9998-705-3103-00-21 ||Entreprises Organization and Management||SSES||6.0|
|3||1|| Semestral || 9998-705-3104-00-21 ||Wine Cellar Practices||FI||6.0|
|3||1|| Semestral || 9998-705-3105-00-21 ||Winemaking Technology||FI||6.0|
|3||2|| Semestral || 9998-705-3201-00-21 ||Innovation, Marketing and Commercialization||SSES||6.0|
|3||2|| Semestral || 9998-705-3202-00-21 ||Traceability, Certification and Legislation||FI||6.0|
|3||2|| Semestral || 9998-705-3203-00-21 ||Stabilization and Conservation Technologies||FI||6.0|
|3||2|| Semestral || 9998-705-3204-00-20 ||Effluent and Waste Treatment||EP||6.0|
|3||2|| Semestral || 9998-705-3205-00-21 ||Free IPB UC II||--||6.0|